There is something beautifully comforting about a slice of German Blueberry Cake, or “Blaubeerkuchen” as it’s lovingly called in Germany. Growing up, summers always smelled of ripe berries and buttery cakes baking in my grandmother’s kitchen. This traditional cake marks the height of berry season in Germany, often appearing at Sunday coffee tables and family gatherings.
The German Blueberry Cake is simple yet elegant, celebrating the natural sweetness and juiciness of fresh blueberries. Its roots trace back to the countryside where berries were gathered by hand and baked into rustic, hearty cakes meant to feed families and neighbors alike. Light, moist, and subtly sweet, this cake captures the joy of a season when nature offers its best fruits, and communities come together to savor them.
Whether you are planning a cozy afternoon tea, a garden party, or just craving a taste of European tradition, this German Blueberry Cake promises to bring a smile to your face and a little taste of nostalgia to your kitchen.
Why You’ll Love This German Blueberry Cake
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Simple ingredients: Nothing fancy—just pure, honest flavors.
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Perfect texture: Soft, buttery crumb with bursts of juicy berries.
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Quick to make: Minimal prep for maximum deliciousness.
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Versatile: Works with fresh or frozen blueberries.
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Timeless: A cake recipe handed down through generations.
Ingredients You’ll Need
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1/2 cup unsalted butter, softened
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2/3 cup granulated sugar
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1 tsp vanilla extract
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2 large eggs
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup milk
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2 cups fresh blueberries
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2 tbsp flour (for tossing blueberries)
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Powdered sugar for dusting
How to Make German Blueberry Cake
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan. This will ensure your German Blueberry Cake releases easily and holds its delicate shape.
In a large bowl, cream together the softened butter and sugar until light and fluffy. I always think of my grandmother when I reach this stage—the sweet, rich aroma filling the kitchen always makes me pause and smile. Add the vanilla extract and eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. This keeps the batter smooth and prevents overmixing.
In a separate bowl, toss the blueberries with a bit of flour. This little trick helps prevent the berries from sinking to the bottom of the cake while baking. Gently fold the coated blueberries into the batter, careful not to crush them.
Spread the batter into the prepared pan and smooth the top. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar just before serving for that perfect, snowy finish.
Helpful Tips
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Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
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Do not overmix: Once you add the dry ingredients, mix just until combined to keep the cake tender.
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Flour your berries: Always toss the berries in flour to keep them evenly distributed.
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Fresh or frozen: If using frozen blueberries, do not thaw them before adding to the batter to prevent too much moisture.
Details
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
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Yield: 8–10 servings
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Category: Dessert
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Method: Baking
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Cuisine: German
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Diet: Vegetarian
Notes
This German Blueberry Cake is best enjoyed fresh but can be made a day ahead. The flavors deepen as it sits, making it even more irresistible the next day.
Nutritional Information
Approximate per slice:
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Calories: 220
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Fat: 10g
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Carbohydrates: 30g
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Protein: 4g
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Sugar: 15g
Frequently Asked Questions
Can I use other berries?
Yes! This cake works beautifully with raspberries, blackberries, or even a mix of your favorites.
Can I freeze German Blueberry Cake?
Absolutely. Wrap slices individually and freeze for up to 3 months. Thaw at room temperature.
What can I serve it with?
A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully.
Storage Instructions
Store the German Blueberry Cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
Conclusion
There’s magic in the simplicity of a well-made German Blueberry Cake. It invites you to slow down, to savor the fleeting sweetness of the season, and to celebrate life’s small, beautiful moments. Whether shared with friends or enjoyed quietly with a cup of tea, this beloved recipe will surely become a treasured favorite in your home.
PrintGerman Blueberry Cake (Blaubeerkuchen)
Description
There is something beautifully comforting about a slice of German Blueberry Cake, or “Blaubeerkuchen” as it’s lovingly called in Germany. Growing up, summers always smelled of ripe berries and buttery cakes baking in my grandmother’s kitchen. This traditional cake marks the height of berry season in Germany, often appearing at Sunday coffee tables and family gatherings.
The German Blueberry Cake is simple yet elegant, celebrating the natural sweetness and juiciness of fresh blueberries. Its roots trace back to the countryside where berries were gathered by hand and baked into rustic, hearty cakes meant to feed families and neighbors alike. Light, moist, and subtly sweet, this cake captures the joy of a season when nature offers its best fruits, and communities come together to savor them.
Whether you are planning a cozy afternoon tea, a garden party, or just craving a taste of European tradition, this German Blueberry Cake promises to bring a smile to your face and a little taste of nostalgia to your kitchen.
Ingredients
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups fresh blueberries
2 tbsp flour (for tossing blueberries)
Powdered sugar for dusting
Instructions
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan. This will ensure your German Blueberry Cake releases easily and holds its delicate shape.
In a large bowl, cream together the softened butter and sugar until light and fluffy. I always think of my grandmother when I reach this stage—the sweet, rich aroma filling the kitchen always makes me pause and smile. Add the vanilla extract and eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. This keeps the batter smooth and prevents overmixing.
In a separate bowl, toss the blueberries with a bit of flour. This little trick helps prevent the berries from sinking to the bottom of the cake while baking. Gently fold the coated blueberries into the batter, careful not to crush them.
Spread the batter into the prepared pan and smooth the top. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar just before serving for that perfect, snowy finish.
Notes
This German Blueberry Cake is best enjoyed fresh but can be made a day ahead. The flavors deepen as it sits, making it even more irresistible the next day.